Beef Stock

This recipe for Beef Stock is made in the slow cooker/crockpot. It makes a delicious base to soups, a quick gravy or even just to mix in with mashed potatoes. Easier than you think to make, with the most delicious results.

I prefer to make my own stock. I’ve previously made chicken stock and vegetable stock and they both have so much more flavor and a lot less sodium than store bought. Any stock that is made with bones, is good for you. Using bone broth in recipes is all the rage right now because of the collagen that is extracted from the bones when cooking.

When I was getting ready to buy the ingredients, I was wondering where I was going to find beef bones. I got very happy because my local grocery store carries beef marrow bones. To the average person this is not exciting, but for a stock making fan like me, it’s like Culinary Christmas.

I use this beef stock in my Traditional Bolognese Sauce (see below), French Onion Soup with Mini Croutons and all recipes that call for beef stock.

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Yield: 10

Beef Stock

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Beef stock can be the base to soups, a quick gravy or even just to mix in with mashed potatoes to make them moist with extra flavor and I'm going to tell you how to make this delicious, rich stock.

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• 2 1/2 pounds (1.1kg) beef marrow bones
• 1 pound (453 grams) beef chuck or other stew beef, cut into 1 inch cubes
• 2 large carrots, peeled, cut into thirds
• 2 ribs celery, cut into thirds
• 2 large onions, peeled and quartered
• 2 tablespoons vegetable oil
• 6 chives
• 6 sprigs parsley
• 6 sprigs thyme
• 3 cloves garlic, peeled
• 12 black peppercorns

Instructions

1. Preheat oven to 450° F/230°C.
2. On a large baking sheet arrange bones, beef, carrots, celery and onions in an even layer. Drizzle with oil and toss to coat. Roast for 15 minutes, turn and roast for an additional 15 minutes.
3. Tie chives, parsley and thyme into a bundle using kitchen string.
4. Once the bones and vegetables are done roasting, transfer to crockpot. Add the herb bundle, garlic cloves and peppercorns. Cover with 8 cups cold water.
5. Cook on high for 5 to 6 hours.
6. Strain the stock from the bones and vegetables and use a fat separator.
7. Use right away, refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 136Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 25mgSodium 33mgCarbohydrates 8gFiber 2gSugar 2gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.